Firstly, in a large mixing bowl take 1 cup of condensed milk.
furthermore, add ¾ cup unsalted butter which is at room temperature. you can also use salted butter, make sure to skip salt later.

With the hand blender or whisk beat in one direction till the mixture turns smooth and fluffy.

Also sieve, 1½ cup of maida, 3 tbsp of unsweetened cocoa powder, ¾ tsp of baking soda, 1 tsp of baking powder and ¼ tsp of salt.

Then fold gently without disturbing the air bubbles.
furthermore add vinegar (optional – helps for more soft and spongy cake) also add chocolate essence to enhance the chocolate flavour.

Then add milk and start to mix

Mix gently and add more milk if required. also make sure the batter is of smooth dropping consistency.

Meanwhile, preheat the oven to 180°c for 10 minutes and transfer the cake batter to a cake mould. make sure to line a butter paper at the bottom of tray to prevent from sticking.

Spread the cake batter with the help of spatula.

And also tap twice to level up uniformly and remove any air bubbles if present

Bake the cake at 180 degree celsius or 356 degree fahrenheit for 25 to 35 minutes.

To check the cake has baked completely, always insert a toothpick at the centre and see if it comes out clean. else bake for 5 more minutes. cool down the cake completely. also transfer the cake to cooling rack to cool faster.

For Chocolate Ganache:-
In a bowl add chocolate,butter and cream cook for a while rest it for 15-20 minutes.

When cake is cool down pour chocolate ganache on top of the cake. And drizzles white chocolate on to the top of cake now refrigerate cake for 20-30 minutes.